Early detection of spoilage moulds in bread using volatile production patterns and quantitative enzyme assays

摘要: Aims: Early detection of spoilage fungi (two Eurotium spp., a Penicillium chrysogenum species) in bread analogues over periods 72 h at 25∞C and 0AE95 water activity was evaluated using volatile production patterns, hydrolytic enzyme production, changes fungal populations. Methods Results: Using an electronic nose system it possible to differentiate between uninoculated controls samples contaminated with P. within 28 h. After 40‐48 the control Principal Component Analysis (PCA). Cluster analyses could control, spp. after 40 Of seven enzymes examined 48 h, specific activities three were significantly different from bread. There also differences mould species enzymes. populations increased fastest, about 10 3 cfu g ‐1 6 ‐10 7 For this increase slower. Conclusions: Overall, study suggests, for first time, that surface polymer sensor array is able detect qualitative patterns early moulds bakery products. Significance Impact Study: Potential exists application such systems microbial quality assurance intermediate moisture food